Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-11-27

-ides of the bag. Pearl beads, the size Of
pepper corns, are used to join the lib
b rs e. the sides. One incn below the
'ringe ends W TX. with gold twist, row
Of eyelets an inch apart. A silk cord
which has tasseIs TO correspond in color
with the ribbon, is laced in the eyelets
sud drawn up and tied when the bag Is
closed. a forsl design is painted in
water colors on each of the four sides Of
the bag Violets, pan les, and grasses
are especially appropriate, as their col0rs
harmonic beautifully with the g0ld-col-
ored RIBBON.
KNITTED SLIPPERS.
Materiels-rWo ounces of blue and one
ounce of tan color Starlight Germantown
yarn; two knitting needles, No. 13. Cast
on twenty-five stitches with blue yarn.
and knit across plsin.
First row-Five plain, in each OF the
next Is stitches work l plain, l seam,
thus increasing fifteen stitches; knit last
STITCHES plain, making in all 40 stitches.
Second row-Kait plain with blue, tie
on tan color, and knit 6 plsin with tsn
color, carry blue wool along on back5
knit blue, then carry along tan color
and knit tan, then G blue, s tan, then 5
blue. s.
Third row-Five blue, bring blue yarn
in front, knit tan, bring tsn-color in
front, knit blue, knit tan-color, 6. blue,
6 tsn-color, blue. ~
Fourth row-Like second. Widen by
picking up l stitch at beginning and end
OF row. -
Fifth row-Like third. Proceed in This
manner until you have Sc rowslwidening
in every 4sh row 2 stitches, ypu now
should have Is stitches on each side of
The ribbed part.
Ffty-sevenlh row-Bind of II stitches
and knit only the ribbed part for II rows,
leaving the remaining Is stitches on nee
die; In the first row Of the II rows pick
up l stitch, and this stitch end the stitch
ON the other side of ribbed part must al
ways be knitted blue. Bind of the ribbed
part
First row Of side part-C4st on 9
stitches with blue on the needle, with the
Is remaining stitches to form rib around
top.
Second row-Knit blue, tan color,
carry as before blue yarn along the back,
knit rest with blue wool.
Third rows blue, tan, bring blue
yarn in front, blue. Continue these two
rJws until the strip mas the desired
l. gth. Bind eff and sew on the front
part. The ribbed part along the strip
pusn down, alio wing the threads TO come
so we so { at a narrow ribbon can be
laced through; tie in bow on 'front.'
Eva NJ. Mics, E ast Gloucester, Mass.
RECIPES.
)iled Onions-W ASH, peel and boil in
mix and water ten minutes, and drain.
Pdt In more boiling water and cook obe
b Ut. Season with salt snd pepper, and
serve with drawn butter. Z
Moiasses Candy-Oae cup of New orr
leans molssses, one tablespoon Of vinegar,
one cup OF brown sugar, one ounce or
melt. outer; boil until it hardens when
dropped in cold water; add a teaspoon Of
sugar, and pour in buttered plates.
Wnea cool, pull and cut in sticks.
Premium Tea Cakes-Three eggs, two
ur milk, one and one-half teaspoontuls
of sods (scant measured, and favoring
OF lemon. Use enough f lur to make q
soft dough, roll OUT thin, cut and bake in
s moderate oven.
Peanut Candy-Shell two quarts OF pea
mus, after being properly roasted, re-
moving the skins. Boil tescup Of mo-
lasses and tescup of sugar together IN
til brittle, stir IN hslf teaspoon of dry
soda, then the shelled peanuts. Flavor
with extract of vanilla or lemon. Pour
in buttered lstes. When pretty cold
mark OFF in sticks.
Surprise d0ughUuts-Oae cupful Of
butter; two cupiuls OF powdered sugar,
three eggs, cinnamon 10 taste, -four to
make stiff dough, half jar Of some
Arm lam or marmaIade. Rub the butter
ano sugar together, add the beaten eggs,
seasoning and f ur. Roll out qui'e thin
aud cut into small round or oblOng cakes
La the center of each put half a teaspoon
tai Of the jam, IL the dough tightly
around this, and drop into boiling lard.
Turkey Salad-Cus all the white mest
from the bones CT boiled or roasted
turkey, and miDce it with knife into
mail pieces. Cut into half-inch lengths
enough celery to equal the quantity OF
minced meat. DO not use the chopprng-
knife for either. S7ason to taste with
salt and pepper, moisten with vinegar,
end NIX into meyoDnaise dressing.
4 serve enough of the dressing TO pour
over the salad when il is mounded in the
bowl.
Sweet Potato Puddiug-To five beaten
eggs add half q pound of powdered sugar,
rubbed into the same quantity Of batter,
q pound of mashed sweet potato, boiled,
and little mllk. A wineglass of mixed
wine and brandy improves the favor, and
sucn delicate spice as nutmeg, mace and
cinnamon. Make 6 rather thick bAtter,
and pour it into deep pie plates lined
with puff paste Have several layers Of
paste around the edge. Bake in quick
oven, and serve cold.
Pu0diDgs Of Irish potatoes may be made
in the same way.
Otange Custard-The grated rind of
two lsrge oranges, and the juice of four;
eight eggs; half pint Of water; one cup
ful of sugar. Add the orange riBd and
juice to tn whites of the eggs, beat well,
and add the water. Set away for an hour,
and put the yolks in cool place. Beat |
the yolks, st the expiration Of the time,
with the sugar, and add to the orange |
m ure. Strain into g pitcher, and set |
tn into saucepan of water. Let the |
W ater boil rapidly, stirring the mixture |
Constantly, for ebout fifGeen minutes, or |
until it thickens. Cool, snd pour into
glass cups. Let it get entirely cold be- |
fore serving.
O,ster sslad-Drain the liquor from !
quart of oysters and cut them into dice. |
Cut the white part of one bunch of celery |
into pieces of similar size. Best two eggs |
light, and sdd teasp0onful of powdered |
sugar, then whip in great spoonful of |
salad oil, until 1t is light cream. Rab |
the yolks of two hard-boiled egg To |
powder; mix with them spoonful each of |
salt n. nDer and made TauEtard Tbpu |